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Challenge Recipes

CRISP CRACKERS AND FLATBREADS

Daring Bakers
February 2013

Hi, I am Sarah from All Our Fingers in the Pie. I am so excited about this challenge with The Bakers! I can hardly wait to see what ideas you all come up with. I have been on a mission to find all the crisps recipes that I can because they make lovely hostess gifts and healthy nibblies to have in your kitchen.

Download printable file HERE

You Say Salami, I say Salumi - Let's Make Sausage!

Daring Cooks
February 2013

I am Carol, a non-blogging member from Canada and I have been a member of the Daring Kitchen since January 2009.... And I am Jenni, and I blog at The Gingered Whisk! I have been a member of the Daring Kitchen since June 2009. This challenge evolved rather organically. Carol was doing a book review on “Salumi”, and Jenni sent Lisa an email saying that “someone” should do a challenge on making your own sausage. The timing was just too perfect, and so we decided to combine the book review and the sausage making into one awesome challenge! We are both really excited to bring this challenge to you - we feel this is a great technique to know how to do, and not only is it fairly easy, but is very rewarding.

Download the printable .pdf file HERE

Gevulde Speculaas

Daring Bakers
January 2013

Hello! My name is Francijn from Koken in de Brouwerij, and I'm proud to be a Dutch Daring Baker since April 2008. I made my first cake for my own twentieth birthday, using my very first cookbook. And since then I am a devoted baker, and my slogan is “I can make that myself”. I love to bake things that other people buy.

This month we're going to make a traditional Dutch pastry: gevulde speculaas (stuffed speculaas). It is not hard to make, it doesn't take a lot of time, but it is delicious, beautiful and very traditional. And everyone I know buys it instead of baking.
Download the printable .pdf file a HERE

PANETTONE

Daring Bakers
December 2012

Hi dear DB Friends! I’m Marcella aka Marcellina from Marcellina in Cucina. I joined DB in June 2009 to learn my about my favourite pastime – baking! Since then I have felt as though I have been learning at a patisserie school with some of the world's best teachers. From macarons to croissants, puff pastry to bombe Alaska, I never know what each month will bring.

This month I am your host. I can’t believe it either! I’m not sure how qualified I am but this month I’m going to challenge you to make Panettone - a traditional Italian Christmas Bread. I live in a little town in far northern Australia which is known as “Little Italy” due to its predominantly Italian heritage and culture.

Download the printable .pdf file a HERE

PATÉ CHINOIS

Daring Cooks
December 2012

Hello. My name is Andy and I’ve been a member of the Daring Kitchen for the last 18 months. I blog at Today’s The Day and have a second blog just for recipes at Today’s the Day I cook. I live with an amazing cook, who comes from a long line of amazing cooks, so I have never been the main cook in our home. When I came across the Daring Kitchen via someone’s blog last year, I was intrigued and decided to join. Since then I have gained some confidence in the kitchen and an amazing repertoire of recipes and techniques that I have conquered.

For this month’s challenge, I wanted to introduce everyone to a French Canadian classic recipe that I grew up eating. Here in Canada, Paté Chinois is a quick and easy ground (minced) beef dish that is a staple for many families.

Download the printable .pdf file HERE

TWELVE DAYS OF COOKIES

Daring Bakers
November 2012

On the first day of Christmas my true love gave to me…..Lalala you know how the carol goes. I was so excited when Lisa asked me to do celebration cookies. Holiday time is nearly on us people and something edible is the perfect gift for that person who has everything or anyone for that matter.

My name is Peta and my blog is called Peta Eats. You may remember me from the Stock to soup challenge and my Food Talk articles Piped Shortbread and Smoothing Seized Chocolate.

Download the printable .pdf file HERE

Brining and Roasting

Daring Cooks
November 2012

Hello this Audax from Audax Artifex and I'm honoured to be your host this month. I have decided to concentrate on a couple of important cooking techniques that every good cook should have up his or her sleeve. The first technique is brining – which uses a brine (at its simplest, a combination of salt and water usually with some sugar) to infuse flavour and moisture into poultry, red- & white-meat, fish, seafood and most types of nuts and seeds. Brining guarantees moist succulent roast chickens and turkeys, fried steaks, steamed trout, BBQed prawns (shrimps), grilled seafood and toasted nuts and seeds.

Download the printable .pdf file HERE

Layering Up: Mille-feuille/Napoleon

Daring Bakers
October 2012

Hello! I’m Suz from Serenely Full, and I’m excited to be your host for the month of October. I joined the Daring Bakers back in November 2009 and have absolutely loved being part of the group in the three years since then.

This month’s challenge is to make mille-feuille, the popular French patisserie treat. ‘Mille-feuille’ is French for ‘a thousand leaves’ (or ‘layers’), which is very apt, as it contains both layers of pastry (usually three) and layers within each pastry sheet …

… that’s right! We’re making puff pastry.

Download the printable .pdf file HERE

BRAZILIAN FEIJOADA!! (AND MORE…)

Daring Cooks
October 2012

Hi! I’m Rachel Dana, a non-blogging member, and I’m so excited to be hosting this month. I’m an American who has been living and cooking in Belo Horizonte, Brazil for the past 6 years. I love sharing tasty treats from the US with everyone here, so now I want to bring some Brasil to you guys!

For this month’s challenge I wanted to share a traditional Brazilian meal that I believe will be possible to make anywhere in the world, so I chose Feijoada. And not only a feijoada stew, a feijoada meal, so get ready to get into the collard greens, farofa, vinagrete, and some other fun things as well. If the plate isn’t overflowing with food, it would just be inappropriate.

Download the printable .pdf file HERE

Empanada Gallega

Daring Bakers
September 2012

Hi! My name is Patri from Asi Son Las Cosas, a DBer since 2009 (gee, how time flies!). When Lisa asked me to host this challenge, I made up my mind really quickly, because it is something I like to make, very versatile, and which would be a bit challenging when managing different flours. But first, let me tell you a little story…

My grandparents lived in a country house that my great-grandfather built a hundred years ago. It is in the northwest of Spain, right on top of Portugal, in the region called Galicia. Back in the 70s, the kitchen was the place of gathering, talking, reading… and there was always something cooking on the iron stove, be it a pot of caldo (a hearty soup), or a stew, or a cake in the oven.

Download printable file HERE

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